TSUJIKI SEICHA Reserve Blend Matcha

20 g tin

CHF 45.00

Currently in Japan for this season’s harvest. Orders ship from June 3rd.

By Kiyoharu Tsuji, 5th-generation tencha farmer. Prime Minister Award winner and producer of tea for the Emperor and Imperial Family of Japan

First harvest • Hand-picked • Traditionally shaded • Stone-milled • Harvested and produced entirely in Uji-Shirakawa, Kyoto, Japan • Suitable for usucha and koicha

Producer: Tsujiki Seicha
Kiyoharu Tsuji, 5th generation tencha farmer, Uji-Shirakawa, Kyoto
• Prime Minister’s Award for Agriculture, 56th edition
• Minister of Agriculture Award, six times
• Producer of tea for the Emperor and Imperial Family of Japan

Tsuji-sensei has led the family farm since 1990. He conducts monthly soil analysis to ensure optimal growing conditions and tests his leaves annually for amino acid content to verify quality. His son now works alongside him, the 6th generation of the Tsujiki legacy already in training.

He does not blend matcha from other farmers. He does not blend vintage years. Every tin is a single producer, single harvest, single season expression.

2025 First Harvest (Shincha)

Tsujiki harvests only once a year, placing absolute priority on quality over quantity.

Tsujiki harvests only once a year. This is not a commercial decision, it is a quality decision.
By limiting the harvest to a single season, the farm focuses entirely on nurturing the healthiest leaves at their absolute peak. No second or third flush. No compromise on freshness or flavour. This patience and discipline are at the heart of Tsujiki’s philosophy and are felt in every bowl.

The Okegawa Reserve Blend is crafted from two Kyoto-quality cultivars selected by Tsuji-sensei for their complementary character:
• Samidori — Savory and rich with high density. Deep dark green colour. One of Japan’s finest cultivars for tencha.
• Gokou — Distinctive cultivar aroma with a rich, creamy, and buttery taste. Deep dark green colour.

Together they create a blend that is balanced and approachable without sacrificing depth, matcha that rewards both the beginner and the connoisseur.

Tsuji-san's Asahi cultivar has earned dozens of awards at the regional and national level:

Minister of Agriculture's Award at the 2022 National Tea Competition — the highest honour for tencha in Japan
3rd place at the National Tea Competition in 2023 and 2024
Multiple awards at the Kyoto and West Japan (Kansai) regional competitions
56th Prime Minister's Award for Agriculture
Minister of Agriculture Award, six times
Producer of tea for the Emperor and Imperial Family of Japan

Color & Texture:

Vibrant green, silky, medium-bodied

Flavor Profile:

Vegetal and creamy with gentle sweetness and a smooth umami finish

Character:

Balanced, versatile, and approachable. Ideal for daily drinking

How to Prepare Usucha (Thin Matcha)

Matcha: 2 g (about 2 scoops with a chashaku). Sift the matcha.
Water: Approx. 60–70 ml, heated to 80°C
Whisking: Using a bamboo whisk (chasen), whisk in an “M” or “W” motion for 30 seconds or until a layer of fine foam forms on the surface.

How to Prepare Matcha Latte

Matcha: Approx. 2 g (about 2 scoops with a chashaku). Sift the matcha.
Water: Approx. 60-70 ml, heated to around 80°C.
Paste: Combine matcha and 10-15 ml water to make a paste.
Whisking: Add 45-55ml water to the matcha paste. Whisk for 30 seconds in "W" or "M" motions at fast speed. Then whisk for 20 seconds at slower speed.
Milk: Add 130-150 ml of milk (we recommend coconut barista or oat barista milk)